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Jules Munch in Swedish

Mains
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Jules Munch in Swedish

Apple sauce
Apples
Mayonnaise
Horseradish
Whipped cream
Breadcrumbs
Red cabbage
Prunes
1Egg yolk
1tbspPotato flour
2000gLightly salted ham
3tbspBrown sugar
9tbspMustard

Instructions for Jules Munch in Swedish

To prepare the Jules Munch in Swedish recipe, please follow these instructions:

Place a lightly salted ham in cold water and let it lie in the water for about an hour for each 1/2 kg. It weighs.

Cut a small cross in the rind and poke a frying thermometer obliquely down in the flesh, so that the tip sits in the middle of the thickest part of the ham. Put the meat with rind side up on a rack in a roasting pan and pour 2-3 dl. water at.

Fry the ham in the oven at very low heat – 120-130 degrees C. alm. oven-frying thermometer to 77 degrees. Approximate time for hams at 2-4 kg. is 3-5 hours.

Take the ham out of the oven when it's finished. Cool it. Carefully remove the rind and coat the ham before the glaseres.

Glazing: Stir the ingredients for glaseringen together into a smooth dough and butter it over the ham. Sprinkle with breadcrumbs and a little style ham oven at 200-225 degrees c. alm. oven, for it is pretty light brown.

Jules kinken servers hot-or cold-with half-cooked apples, prunes and red cabbage.

A bowl of Apple sauce, tasted strongly with grated horseradish and touched up with a little mayonnaise and whipped cream belongs to jules kinken.

By decorating the no ham in addition to the traditional Swedish Christmas spear stabbed through a pair of red apples. A wreath of small, fine curly kale leaves lay around the ham